Chicken Shawarma

    Author:Mellissa Sevigny     
    Prep Time:10 minutesCook Time:10 minutes minutes
    Total Time:20 minutesServinngs:2

    This easy keto chicken shawarma is juicy and loaded with so many bold flavors that you’ll never miss the traditional bread! Low carb, Atkins, Paleo, Whole 30, dairy free

INGREDIENTS for ShawwarmaINGREDIENTS for Tahini Sauce
    1 1/3lbs.boneless chicken thighs |        4 tsp.tahini paste
     2/3tsp.ground coriander |        4 tsp.olive oil
     2/3tsp.ground cumin (I skip out) |        2 Tbsp.water
     2/3tsp.ground cardamom |        2 tsp.lemon juice
     2/3tsp.ground turmeric |        1 clovegarlic, minced
     1/3tsp.ground cayenne pepper |        1 pinchkosher salt
     1/3Tbsp.smoked paprika             
     1/3tsp.garlic powder             
     1/3tsp.onion powder             
    1 salt             
    2 pinchground black pepper             
    4 tsp.lemon juice             
    2 Tbsp.olive oil             

    1Combine all of the marinade ingredients in a large bowl.
    2Mix well.
    3Add the chicken to the marinade and turn to make sure it’s completely coated.
    4For most flavorful results, marinate overnight – otherwise 2 hours will do it.
    5Preheat the grill to 500 degrees F.
    6Cook the chicken on the grill over direct heat, for about 4 minutes per side, or until a thermometer inserted in the thickest part reads 160 degrees.
    7Remove the chicken from the grill and let rest for 10 minutes (it will continue to cook.)
    8Slice and serve with the tahini sauce and side dishes of your choice.
Tahani Sauce
    1Combine all of the tahini sauce ingredients in a small bowl.
    2Stir well until smooth.

    *See full recipe –
    Alternative method: After marinating, pan fry the shawarma on medium high heat in a nonstick pan for about 4 minutes per side or until cooked through. OR roast in a 400-degree oven for 18 minutes, or until the chicken is cooked through.

    Calories: 548 kCalCarbohydrates: 0.0gFat: 32.0gProtein 70.0g